A Hip Bar & Bistro @ (Surprise!) The Sheraton Gateway!

In search of a good "restaurant near LAX"? As a local I would not never have considered a hotel restaurant to offer stunning farm-to-table meals or to have a hip bar that buzzes at Happy Hour. That changed after being invited to a "Taste of California" event for media & infuencers.

For those traveling through LAX, Costero's is an easy choice for finding local California flavor without having to battle LA traffic. In fact, the Sheraton Gateway is literally a couple minutes from the airport.

A Meat Lover's Dream

Ok, so I am leading with the main course with ths fabulous picture because it truly was a stunner and shows up great in photos. Mouthwatering. Let me say it again. The smoked beef short rib was mouthwatering, rich and delicous. What I thought was potato mash were actually sunchokes, a root veggie that I learned is versatile, quick-cooking and is low-cal, high fiber and has a nutty flavor. Those little baby carrots you see were about an inch! There was also a California pistachio "bastardized" gremolata (which is typically used as a final flourish in an Oso Buco dish) and added a zippy counterpoint to the meat. YUM!Paired with: Daou Cabernet Sauvignon from Paso Robles

Hand-made Tortelli En Brodo (First Course)

Chef Collin hand made these ricotta & spinach tortellini - not of that pre-made stuff. He spent time in Bologna (the food capital of Italy and where my parents lived for nearly a decade) so imagine my delight, when I learned that he knows quite a lot about the ins and outs of Italian gastronomy. The bacon which Chef cures on site, combined with the texture of the mushrooms and spring English were yummy and the Vella Jack cheese gave the broth a slightly salty bite. Paired with: Joel Gott Sauvignon Blanc

Olive Cake with Vanilla Bean & Candied Blood Oranges

Gorgeously presented, this was the "surprise" bonus course that truly brought a smile to my lips. The colors and textures were a treat for the eye and palette. Another nod to Italian cuisine, the olive cake is made with vanilla bean and the candied blood orange were delicous - you can pop the piece in your mouth, rind and all! The olive oil and orange juice emulsions and the flowers added panache!Paired with a hefeweizen and an orange.

Can You say Cheese? (Hint: Order the Cheese Plate!)

Last but not least was this huge cheese platter that featured some of my favorite cheeses including a yummy blue cheese from Point Reye Farmstead and a an aged cheddar which paired very well with a fig jam and some honeycomb. There was also a truffle cheese that was quite yummy, marcona almonds which are a treat and beautiful organic greens and edible lavender. Poached pears and rustic bakery chips added different textures. How did I miss those berries, I wonder? Well, every thing was so bountiful, that I don't think I could have eaten another thing.Paired with: Justin Obtuse Port-Style Wine

About the Chef

Executive Chef Collin Smelser hails from the East Coast and is a consummate culinary professional who delights in the culinary craft. He walked us through each of his creations and answered any questions we had about his cooking method, the ingredients and where he sources his food. It was a long day for him, serving up 400 smoothies to conference attendees and tending to cating, the bar, restaurant and media dinner. Not pretentious and very down to earth, Chef Collin's epicurean foundation began at the prestigious New England Culinary Institute in Montpelier, Vermont. It's clear he loves his meat and he loves focusing on fresh, local ingredients with bold, inviting flavors. He's drawn to tranforming casual far into goregously and meticulously plated Highly accomplished, Chef Smelser’s wide repertoire of cooking includes infusing casual fare with dhaute cuisine masterpieces, all with a Southern California flair. To add to this, Chef Collin is a super nice guy, down to earth and my only regret is not taking photos of him with his creative dishes.